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Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Drain, then rinse potatoes under cold water; transfer to a large bowl and refrigerate until ready to use.
While potatoes cook, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Pat pork/beef/chicken dry with paper towels; season all over with the Fry Seasoning and a pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if pork is browning too quickly. Turn off heat; transfer to a plate to rest. Wipe out pan.
To bowl with cooled potatoes, add scallion whites, mustard, and mayonnaise; stir until thoroughly combined. Season with salt and pepper to taste. Refrigerate until ready to serve.
Return pan used for pork to stovetop over medium heat. Add honey, 2 TBSP butter, and a pinch of salt. Cook, stirring, until butter has melted, 30-60 seconds. Return pork to pan and cook, turning occasionally, until fully coated and glazed, 1-2 minutes. Transfer to a cutting board. Glaze chicken or beef as instructed.
Thinly slice pork crosswise. Divide pork, potato salad, and broccoli between plates. Spoon any remaining glaze over pork. Sprinkle scallion greens over potato salad and serve. Thinly slice chicken or beef against the grain. Beef is fully cooked when internal temperature reaches 145°.
Adjust rack to top position and preheat oven to 425 degrees.
SMOKY MUSTARD
Combine last 4 ingredients in a bowl and store in fridge